Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same

ABSTRACT

Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof.

RELATED APPLICATIONS

This application claims priority under 35 U.S.C. §119(e) of U.S.Application No. 60/602,878, filed Aug. 20, 2004.

FIELD OF INVENTION

The present invention relates to salt-substitute compositions comprisingtrehalose, food products comprising such compositions and methods ofpreparing such food products. The salt-substitute compositions includeingredient systems comprising trehalose, potassium chloride, and/orsodium chloride, and the food products comprising the ingredient systeminclude less than 1.5% trehalose by weight. The present invention alsorelates to ingredient systems comprising trehalose, which systems can beuseful for reducing the level of sodium in food products; food productscomprising less than 1.5% by weight of trehalose, which food productscan have a reduced level of sodium; and methods of reducing the amountof sodium in food products. As used herein, “trehalose” refers toalpha-D-glucopyranosyl alpha-D-glucopyranoside in a form that issuitable for human consumption.

BACKGROUND

Salt substitute compositions containing potassium chloride with andwithout sodium chloride have been proposed for people who seek to reducethe amount of sodium chloride in their diet due to medical necessity orfor other reasons. However, potassium chloride can be associated with abitter, metallic taste and salt-substitute compositions comprisingpotassium chloride can therefore lack palatability and/or lacksatisfactory similarity to common salt (i.e. sodium chloride) in taste.

U.S. Pat. No. 6,159,529 (“the '529 patent”) relates to a method forenhancing the salty-taste and/or delicious-taste of food productscontaining sodium chloride by incorporating trehalose into the foodproduct in the range of 1.5% to 12% on a dry solid basis. The '529patent states that trehalose content below 1.5% does not sufficientlyenhance the level of salty- and delicious-taste.

SUMMARY

The present invention relates to methods for reducing the sodium contentof finished food products by adding trehalose to suitable food productsin an amount ranging from greater than 0% to less than 1.5% by weight ofthe finished food product. The method can further include addingpotassium or sodium or combinations thereof to the suitable foodproducts. In some embodiments, the finished food product has less sodiumthan a control product, yet the finished food product has a similarsalty taste and flavor as the control product. The present inventionalso relates to ingredient systems for achieving salt (i.e. sodium)reduction in suitable food products. The ingredient systems comprisetrehalose and can include sodium, potassium, or combinations thereof.

For purposes of this specification, “suitable food products”specifically refer to liquid systems, including food systems that have aliquid component including salt, food systems having topically appliedsalt, and cheese spreads. Examples of suitable finished food systemsinclude marinated meats such as marinated whole muscle meat (e.g. beef,pork, poultry); Soups, Sauces, Stews; Bullion, Pasta and Sauce; PreparedInstant Pasta; Prepared Instant Rice; Prepared Meat seasoning Mixes;Gravy; Marinades; Glazes; Vegetable Side dishes; Potato Side Dishes;Dressings; Salsa; Meat and Vegetable Stocks; Soy Sauce (wherein theculture is not capable of metabolizing trehalose); Meat and VegetablesBase; Potato Chips; Crackers; Pretzels; Tortilla Chips; French Fries;Popcorn; Extruded Snacks; Rice Cakes; Baked Goods with topically appliedsalt; topically applied seasonings, including: Seasoned Snacks (Potatochips, Corn Chips, Tortilla chips, Rice Cakes, Cheese Puffs); SeasonedPotatoes; Potato Sticks; Soy Crisps; Meat Rubs; cheese spreadsincluding: process cheese base products (e.g. spreads, sauces; slices);dips (e.g. bean, dairy); cream cheese; cottage cheese; vegetablesincluding: pickles; canned vegetables; canned tomato products (e.g.whole, paste, sauce); salsa; plain and prepared beans (e.g. legumes);sauerkraut, and, beverages including: vegetable juices and cocktails,and isotonic beverages. The salt reduction method may be used with anyavailable application of the food products such as fresh, shelf stable,frozen and refrigerated applications.

A “control food product” is a food product has substantially similaringredients to a finished food product, except that the control foodproduct includes a greater amount of sodium than the finished foodproduct, and the control product does not include trehalose

DESCRIPTION

In one embodiment, the method of making a suitable finished food productcomprises: (i) adding a total amount of sodium and potassium to a foodproduct, wherein the total amount equals an amount of sodium added to acontrol food product; and, (ii) adding an amount of trehalose rangingfrom greater than 0% to less than 1.5% by weight of the finished foodproduct to the food product.

In one embodiment, the method of making a suitable finished food productcomprises: (i) adding a total amount of sodium and potassium to a foodproduct, wherein the total amount equals an amount of sodium added to acontrol food product, and further wherein the total amount of the sodiumand potassium comprises from about 20% to about 50% potassium by weight;and, (ii) adding an amount of trehalose ranging from greater than 0% toless than 1.5% by weight of the finished food product to the foodproduct, wherein the finished food product and the control product havea comparable salty taste.

In one embodiment, the method of making a suitable finished food productcomprises (i) adding a total amount of sodium and potassium to a foodproduct, wherein the total amount equals an amount of sodium added to acontrol food product, and further wherein the total amount of the sodiumand potassium comprises from about 20% to about 50% potassium by weight;and, (ii) adding an amount of trehalose ranging from greater than 0% toless than 1.5% by weight of the finished food product to the foodproduct, wherein the finished food product and the control product haveboth a comparable salty taste and flavor.

In one embodiment, the method comprises: adding a total amount ofsodium, potassium, and trehalose to a suitable food product, wherein thetotal amount equals an amount of sodium added to a control food product,and wherein the amount of trehalose added is less than 1.5% by weight ofthe food product to the food product.

In one embodiment, the method comprises making a finished food product,wherein making the finished food product comprises adding a total amountof sodium and trehalose to a suitable food product, wherein the finishedfood product has the same salty taste as a control product and furtherwherein the finished food product contains less than 1.5% trehalose byweight and less total sodium than the control product. In oneembodiment, the method comprises making a finished food product, whereinmaking the finished food product comprises adding a total amount ofpotassium and trehalose to a suitable food product, wherein the finishedfood product has the same salty taste as a control product and furtherwherein the finished food product contains less than 1.5% trehalose byweight and less total sodium than the control product. In oneembodiment, the method comprises making a finished food product, whereinmaking the finished food product comprises adding a total amount ofsodium, potassium and trehalose to a suitable food product, wherein thefinished food product has the same salty taste as a control product andfurther wherein the finished food product contains less than 1.5%trehalose by weight and less total sodium than the control product.

The present invention also relates to ingredient systems useful forsalt-substitute compositions. In one embodiment, the ingredient systemscomprise sodium, potassium, and trehalose, wherein the ingredientsystems when added to a suitable food product produces a finished foodproduct having less than 1.5% trehalose by weight. In one embodiment,the ingredient systems comprise sodium chloride, potassium chloride, andtrehalose, wherein the ingredient systems, when added to a suitable foodproduct, deliver less than 1.5% trehalose by weight. In one embodiment,the ingredient systems comprise sodium, potassium, and trehalose,wherein the ingredient systems when added to a suitable food productproduces a finished food product including less than 1.5% trehalose byweight, and wherein the finished food product contains an amount ofsodium and potassium equal to the amount of sodium in a control foodproduct. In one embodiment, the ingredient systems comprise sodium,potassium, and trehalose, wherein the ingredient systems when added to asuitable food product produces a finished food product including lessthan 1.5% trehalose by weight, and wherein the finished food productcontains from about 20% to about 50% less sodium than a control foodproduct, and further wherein the finished food product and the controlfood product have a comparable salty taste and comparable flavor.

In some embodiments according to the present invention, thesalt-substitute compositions comprise trehalose and sodium (for examplesodium chloride). In some embodiments according to the presentinvention, the compositions comprise trehalose and potassium (forexample potassium chloride). In some embodiments according to thepresent invention, the compositions comprise trehalose, sodium (forexample sodium chloride) and potassium (for example potassium chloride).In some embodiments according to the present invention, the saltsubstitute compositions are used as seasonings for finished foodproducts, and/or incorporated into finished food products. In someembodiments where the salt-substitute compositions are used asseasonings and/or incorporated into finished food products, the amountof trehalose in the finished food product is less than 1.5% by weight ofthe finished food product. In such embodiments, the amount of trehalosein the salt-substitute composition may, however, be far greater than1.5% by weight of the salt-substitute composition. For example, theamount of trehalose in the salt -substitute composition may bedetermined by the following formula: 1.49=S/(100−T)*T, explained in moredetail below. In some embodiments, the amount of trehalose in thefinished food product is less than 1.5% by weight of the finished foodproduct and is such that the sweet taste of trehalose is imperceptible.It should be noted that the term “blend”, when used to describecombinations of trehalose and other salts, is used interchangeably withthe phrase “salt substitute composition comprising trehalose.”Specifically, the term “blend” is not intended to mean, nor does it meanthat the composition is or has been mixed, or that the composition ishomogenous.

According to one embodiment of the present invention, a compositioncomprises:

(i) sodium chloride; and

(ii) trehalose at an amount of less than 1.5% by weight of thecomposition.

In some embodiments, the amount of trehalose may be up to about 1.2%, upto about 1.0%, up to about 0.75%, up to about 0.5%, up to 0.10% , up toabout 0.075%; up to about 0.05%, up to about 0.0225%, up to about0.015%; up to about 0.01%, up to about 0.008%, up to about 0.005%, up toabout 0.003%, or up to 0.001% by weight of the composition. In otherembodiments, the amount of trehalose may be about 0.001% to about 1.4%;about 0.003% to about 0.5%; about 0.003% to about 0.1%; about 0.003% toabout 0.075%; about 0.003% to about 0.05%; about 0.003% to about0.0225%; about 0.003% to about 0.015%; about 0.003% to about 0.008%;about 0.015% to about 0.1%; about 0.015% to about 0.075%; about 0.015%to about 0.05%; or about 0.015% to about 0.0225% by weight of thecomposition.

Another embodiment according to the present invention relates to a foodproduct comprising sodium chloride and trehalose, wherein the amount oftrehalose is less than 1.5% by weight of the food product. In someembodiments, the amount of trehalose in the blend is up to 99%, up toabout 95%, up to about 90%, up to about 85%, up to about 80%, up toabout 75%, up to about 70%, up to about 65%, up to about 60%, up toabout 55%, up to about 50%, up to about 45%, up to about 40%, up toabout 35%, up to about 30%, up to about 25%, up to about 20%, up to abut15%, up to about 10%, up to about 5% by weight of the blend. In someembodiments the amount of sodium in the food product is from about 20%to about 50% less than the amount of sodium in a control food productand the food product and control food product have similar salt tasteand similar flavor.

A further aspect of the present invention relates to a compositioncomprising:

-   (i) a blend of sodium chloride and potassium chloride; and-   (ii) trehalose at an amount of less than 1.5% by weight of the    composition.    In one embodiment, the blend comprises up to about 99.9% by weight    potassium chloride. In other embodiments, the blend comprises up to    about 95%, up to about 90%, up to about 85%, up to about 80%, up to    about 75%, up to about 70%, up to about 65%, up to about 60%, up to    about 55%, up to about 50%, up to about 45%, up to about 40%, up to    about 35%, up to about 30%, up to about 25%, up to about 20%, up to    about 15%, up to about 10%, or up to about 5% by weight potassium    chloride.

In another embodiment, the blend comprises about 50% by weight sodiumchloride and about 50% by weight potassium chloride. In an example ofthis embodiment, the amount of trehalose is about 0.20% by weight of thecomposition.

In a further embodiment, the blend comprises 5% by weight sodiumchloride and 95% by weight potassium chloride. In an example of thisembodiment, the amount of trehalose is about 0.95% by weight of thecomposition.

Another aspect of the present invention relates to a compositioncomprising:

-   (i) sodium chloride;-   (ii) potassium chloride; and-   (iii) trehalose at a sufficient amount to obtain a composition    having less bitterness and/or metallic flavor than a control    composition that does not contain trehalose.    In one embodiment, the bitterness and/or metallic flavor is    attributed to potassium chloride. “Flavor” refers to a taste    sensation or a blend of taste and smell sensations evoked by a    substance in the mouth.

Another aspect of the present invention relates to a food productcomprising:

-   (i) one or more food ingredient(s); and-   (ii) a blend of trehalose and sodium chloride and potassium    chloride, wherein the blend provides an amount of trehalose that is    less than 1.5% by weight of the food product. The amount of    trehalose in the blend may vary depending upon the amount of the    blend in the food product. In one embodiment, the amount of    trehalose in the blend is calculated by the formula:    [S+1.49]*T=149,

wherein S refers to the amount of sodium chloride generally found in thefood product, as a percent by weight of the food product, and T refersto the percent by weight of the trehalose in the salt substitute used inplace of the sodium chloride, or “S”. TABLE I % Trehalose in Blend (w/w)% Salt in % Trehalose in Blend (blend contains 1% w/w/ Finished Product(w/w) (blend does not processing aid, e.g. anti- Salt (w/w) containprocessing aid) caking agent) 0.5 74.9 74.15 1.0 59.9 59.301 1.5 49.949.401 2.0 42.8 42.372 3.0 32.9 32.571 4.0 27.1 26.829 5.0 23.0 22.77 1013.0 12.87 20 6.9 6.831 30 4.7 4.653 50 2.9 2.871 80 1.8 1.782 90 1.61.584 99 1.4 1.386

Non-limiting examples of this embodiment include those set forth inTable I below:

According to one embodiment, if a finished food product typicallyincluded 1% sodium chloride (i.e. the food product is 1% sodiumchloride, 99% other food ingredients), that 1% sodium chloride could bereplaced by 1% by weight of a blend, which blend includes 59.9%trehalose and 40.1% of a combination of sodium chloride and potassiumchloride. According to another embodiment, if a finished food producttypically included 1% sodium chloride, that 1% sodium chloride could bereplaced by trehalose and 1% by weight of a blend comprising sodiumchloride and potassium chloride (i.e. the original 1% sodium chloridewould be replace by more than 1% of a composition comprising trehalose,sodium chloride, and potassium chloride).

In another embodiment, the present invention relates to a foodcomposition, comprising: a blend of trehalose and sodium chloride,wherein the food composition includes less than 1.5% trehalose by weightof the food product. The amount of trehalose in the blend can be fargreater than 1.5% (w/w) of the blend, for example up to 99% (w/w) of theblend so long as the amount of trehalose in the food product is lessthan 1.5% by weight of the food product.

In another embodiment, the present invention relates to a foodcomposition, comprising: a blend of trehalose and potassium chloride,wherein the food composition includes less than 1.5% trehalose by weightof the food product. The amount of trehalose in the blend can be fargreater than 1.5% (w/w) of the blend, for example up to 99% (w/w) of theblend so long as the amount of trehalose in the food product is lessthan 1.5% by weight of the food product.

Non-limiting examples of food products include snacks, bouillons, soups,soup mixes, broths, sauces, sauce mixes, dressings, condiments,mayonnaise, ketchup, meats, juices, pickles, and baked products.

Another aspect of the present invention relates to a food productcomprising:

-   (i) one or more food ingredient(s);-   (ii) sodium chloride; and-   (iii) trehalose in an amount sufficient to potentiate the salty    flavor contributed by the sodium chloride to the food product    without affecting the food product's sweetness, wherein the salty    flavor is comparable to that of a control food, the control food    product contains more sodium chloride than the food product, and the    control food product does not contain trehalose. Except for the    noted differences, a “control food product” is otherwise    substantially the same as the food product.

As an example, the food product may have at least about 50%, at leastabout 45%, at least about 40%, at least about 35%, at least about 30%,at least about 25%, at,least about 20%, at least about 15%, at leastabout 10%, or at least about 10% less sodium chloride than the controlproduct.

As another example, the food product is very low sodium, low sodium,light in sodium, lightly salted, or les sodium. “Very low sodium” means35 mg or less per serving or, if the serving is 30 grams or less or 2tablespoons or less, 35 mg or less per 50 g of the food product. “Lowsodium” means 140 mg or less per serving or, if the serving is 30 g orless or 2 tablespoons or less, 140 mg or less per 50 g of the foodproduct. “Light in sodium” means at least 50 percent less sodium perserving than average reference amount for same food product with nosodium reduction. “Lightly salted” means at least 50 percent less sodiumper serving than reference amount. “Less sodium” means at least 25percent less per serving than reference food. See Publication No. FDA95-2284.

In further embodiments, the food product comprises no more than about500 mg, no more than about 450 mg, no more than about 400 mg, no morethan about 350 mg, no more than about 300 mg, no more than about 250 mg,no more than about 200 mg, no more than about 140 mg, no more than about100 mg, no more than about 50 mg, or no more than about 35 mg of sodiumchloride.

Another aspect of the present invention relates to a food productcomprising:

-   (i) one or more food ingredient(s);-   (ii) sodium chloride; and-   (iii) trehalose at a sufficient amount to obtain a food product    having more savory flavor than a control product that does not    contain trehalose.

Non-limiting examples of savory flavors include spicy flavor, vegetableflavor, tomato flavor, dill flavor, meat flavor, poultry flavor, chickenflavor and reaction flavors that are added or generated during heatingof the food product.

In one embodiment, the amount of trehalose does not affect the foodproduct's sweetness.

Another aspect of the present invention relates to a food productcomprising:

-   (i) one or more food ingredient(s);-   (ii) sodium chloride;-   (iii) potassium chloride; and-   (iv) trehalose at a sufficient amount to obtain a food product    having more savory flavor than a control product that does not    contain trehalose. In one embodiment, the amount of trehalose does    not affect the food product's sweetness.

Another aspect of the present invention relates to a food productcomprising:

-   (i) one or more food ingredient(s);-   (ii) sodium chloride;-   (iii) potassium chloride; and-   (iv) trehalose at a sufficient amount to obtain a food product    having less bitterness and/or metallic flavor than a control product    that does not contain trehalose.

Another aspect of the present invention relates to a method of preparinga food product, which comprises adding to one or more foodingredient(s), sodium chloride and trehalose at an amount of less than1.5% by weight of the food product. In one embodiment, the methodfurther comprises adding potassium chloride to the one or more foodingredient(s).

Another aspect of the present invention relates to a method of preparinga food product, which comprises adding to one or more foodingredient(s), sodium chloride and trehalose at a sufficient amount toobtain a food product having more savory flavor than a control productthat does not contain trehalose. In one embodiment, the amount oftrehalose does not affect the food product's sweetness.

Another aspect of the present invention relates to a method of preparinga food product, which comprises adding to one or more foodingredient(s), sodium chloride and trehalose at a sufficient amount toimpart a salty flavor to the food product without affecting the foodproduct's sweetness, wherein the salty flavor is comparable to that of acontrol food, the control food product contains more sodium chloridethan the food product, and the control food product does not containtrehalose. In one embodiment, the method further comprises addingpotassium chloride to the one or more food ingredient(s).

Another aspect of the present invention relates to a method of preparinga food product, which comprises combining one or more foodingredient(s), sodium chloride, potassium chloride and trehalose at asufficient amount to obtain a food product having less bitterness and/ormetallic flavor than a control product that does not contain trehalose,without affecting the food product's sweetness.

Another aspect of the present invention relates to a method of preparinga seasoning composition, which comprises combining sodium chloride withtrehalose at a sufficient amount to obtain a food product having moresavory flavor than a control product that does not contain trehalose. Inone embodiment, the amount of trehalose does not affect the foodproduct's sweetness.

Another aspect of the present invention relates to a method of preparinga seasoning composition, which comprises combining sodium chloride withtrehalose at a sufficient to impart a salty flavor to the food productwithout affecting the food product's sweetness, wherein the salty flavoris comparable to that of a control food, the control food productcontains more sodium chloride than the food product, and the controlfood product does not contain trehalose.

Another aspect of the present invention relates to a method of preparinga seasoning composition, which comprises combining sodium chloride,potassium chloride and trehalose at a sufficient amount to obtain aseasoning composition that has less bitterness and/or metallic flavorthan a control composition that does not contain trehalose. In oneembodiment, the bitterness and/or metallic flavor is attributed to thepotassium chloride.

The above-described salt-substitutes can be applied to a broad range offood products. Similarly, the sodium content of a broad range of foodproducts can be reduced (as compared to the typical sodium content ofthe food product) while still maintaining desirable saltiness and flavorby making the food products with sodium and trehalose, and optionallypotassium. The food products include those identified as “suitable foodproducts” above.

It will be apparent to one of ordinary skill in the art that specificembodiments of the present invention may be directed to one, some or allof the above-indicated aspects as well as other aspects, and mayencompass one, some or all of the above- and below-indicatedembodiments, as well as other embodiments. Thus, for example, a foodproduct in accordance with the present invention may comprise: i) one ormore food ingredients, ii) potassium chloride; and, iii) trehalose in anamount sufficient to mask the bitterness of the potassium chloride,and/or in an amount sufficient to obtain a food product having moresavory flavor than a control product that does not contain trehalose,and/or in an amount sufficient to enhance the salty flavor of potassiumchloride.

Other than in the working examples, or where otherwise indicated, allnumbers expressing quantities of ingredients, reaction conditions, andso forth used in the specification and claims are to be understood asbeing modified by the term “about”. Accordingly, unless indicated to thecontrary, such numbers are approximations that may vary depending uponthe-desired properties sought to be obtained by the present invention.At the very least, and not as an attempt to limit the application of thedoctrine of equivalents to the scope of the claims, each numericalparameter should be construed in light of the number of significantdigits and ordinary rounding techniques.

While the numerical ranges and parameters setting forth the broad scopeof the invention are approximations, the numerical values set forth inthe working examples are reported as precisely as possible. Anynumerical value, however, inherently contains certain errors necessarilyresulting from the standard deviation found in their respective testingmeasurements.

EXAMPLES

The following examples are illustrative of the present invention and arenot intended to be limitations thereon.

Example 1 Creamy Chicken Soup

Laboratory Method of Preparation

1. Weigh about a third of the water in a stainless steel container.

2. Blend in the water at medium speed (˜7500 rpm), the chicken baseusing a high-speed mixer such as Omni International's PowerGenHomogenizer.

3. Add and blend in Trehalose, potassium chloride and salt mixture atmedium speed.

4. Add and blend in all remaining dry ingredients—starches,maltodextrin, onion and garlic powders, beta-carotene and white pepper.

5. Melt the mono- and di-glycerides in the soybean oil and blend. Blendin the oil at high speed (˜10,000 rpm).

6. Add remaining water and blend at low speed, ˜5000 rpm, to a uniformconsistency.

7. Transfer the soup preparation into Mason jars and cook the samples ina pressure cooker at 15 psi for 40 minutes. Follow the recommendedmethod for pressure-cooking. After the samples cooled down, store themin a refrigerator for evaluations.

Example 1A

Control 50% Reduced Sodium Ingredient Composition Percent Weight (g)Percent Weight (g) Unsalted Chicken Base 2.5000 25.00 2.5000 25.00 (FiveStar Foods) Modified Food Starch 1.8000 18.00 1.8000 18.00 HI-Form 12747(Cerestar) Maltodextrin 18 DE, 1.5000 15.00 1.5000 15.00 # 01918(Cerestar) Soybean Oil, Salad Oil 1.0000 10.00 1.0000 10.00 SodiumChloride 0.8000 8.00 0.4000 4.00 Potassium Chloride 0.0000 0.00 0.40004.00 Trehalose (Cargill) 0.0000 0.00 0.0150 0.15 Corn starch 0.3000 3.000.3000 3.00 Mono- and 0.3000 3.00 0.3000 3.00 Di-glycerides, Dimodan S(Danisco) Onion Powder 0.2600 2.60 0.2600 2.60 Garlic Powder 0.1000 1.000.1000 1.00 Beta-Carotene 1% 0.0100 0.10 0.0100 0.10 Powder, CWS 16,670I.U/g (Roche Vit.) White Pepper 0.0100 0.10 0.0100 0.10 Water 91.4200664.20 66.4050 664.05 Total 100.0000 1000.00 100.0000 1000.00

Example 1B

Creamy Chicken Soup - 50% Sodium Reduction Ingredient CompositionPercent Weight (g) Five Star Chicken Base (Unsalted Base) 4.0000 960.00Modified Food Starch HI-Form 12747 (Cerestar) 1.8000 432.00 Maltodextrin18 DE, # 01918 (Cerestar) 1.5000 360.00 Soybean Oil, Salad Oil 1.0000240.00 Sodium Chloride 0.3250 78.00 Potassium Chloride 0.3250 78.00Trehalose (Cargill) 0.0100 2.40 Corn starch 0.3000 72.00 Mono andDi-glycerides, Dimodan S (Danisco) 0.3000 72.00 Onion Powder 0.150036.00 Garlic Powder 0.0500 12.00 Beta-Carotene 1% Powder, 0.0100 2.40CWS 16,670 I.U/g (RochVit.) White Pepper 0.0100 2.40 Water 90.220021652.80 Total 100.0000 24000.00

Example 1C

Creamy Chicken Soup - 50% Sodium Reduction Ingredient CompositionPercent Weight (g) Five Star Chicken Base (Unsalted Base) 4.0000 960.00Modified Food Starch HI-Form 12747 (Cerestar) 1.8000 432.00 Maltodextrin18 DE, # 01918 (Cerestar) 1.5000 360.00 Soybean Oil, Salad Oil 1.0000240.00 Sodium Chloride 0.3250 78.00 Potassium Chloride 0.3250 78.00Trehalose (Cargill) 0.0200 4.80 Corn starch 0.3000 72.00 Mono andDi-glycerides, Dimodan S (Danisco) 0.3000 72.00 Onion Powder 0.150036.00 Garlic Powder 0.0500 12.00 Beta-Carotene 1% Powder, 0.0100 2.40CWS 16,670 I.U/g (RochVit.) White Pepper 0.0100 2.40 Water 90.21021650.40 Total 100.0000 24000.00

Example 1D

Creamy Chicken Soup - 50% Sodium Reduction Ingredient CompositionPercent Weight (g) Five Star Chicken Base (Unsalted Base) 4.0000960.0000 Modified Food Starch HI-Form 12747 1.8000 432.0000 (Cerestar)Maltodextrin 18 DE, # 01918 (Cerestar) 1.5000 360.0000 Soybean Oil,Salad Oil 1.0000 240.0000 Sodium Chloride 0.3250 78.0000 PotassiumChloride 0.3250 78.0000 Trehalose (Cargill) 0.0271 6.5040 Corn starch0.3000 72.0000 Mono and Di-glycerides, Dimodan S (Danisco) 0.300072.0000 Onion Powder 0.1500 36.0000 Garlic Powder 0.0500 12.0000Beta-Carotene 1% Powder, 0.0100 2.4000 CWS 16,670 I.U/g (RochVit.) WhitePepper 0.0100 2.4000 Water 90.2029 21648.6960 Total 100.0000 24000.0000

Example 2 Regular Popcorn Example 2A

Control - Regular Popcorn Ingredients Percent Weight (g) Popcorn Kernels65.20 41.1 Butter Oil 32.35 20.40 Butter Flavor # 816.32/EN (FONA) 0.100.06 Salt (Flour Salt) 2.35 1.48 100.00 63.06Popcorn Serving Size = 36 gramsSodium Content = 1.48 g × 23/58.5 × 36/63.06 g × 1000 mg = 332 mgNa/Serving Size

Example 2B

Salt Blends for Sodium Reduction in Regular Popcorns (Use level orequivalent saltiness of salt blends per 100 g of popcorns = 1.48 g/0.76= 1.95 grams) Sodium CCompositions of Reduced Reduction Sodium SaltBlends Sodium Content per Serving Size A Sodium Chloride 38% = 1.95 g ×0.38 × 23/58.5 × 36/63.06 × 1000 mg 50% Sodium Trehalose 24% = 166 mgReduction Potassium Chloride 38% = 100 − (166/332 × 100) = 50% SodiumReduction B Sodium Chloride 50.5% = 1.95 × 0.505 × 23/58.5 × 36/63.06 ×1000 mg 33% Sodium Trehalose 24% = 221 mg Reduction Potassium Chloride25.5% = 100 − (221/332 × 100) = 33.4% Sodium Reduction C Sodium Chloride56.7% = 1.95 × 0.567 × 23/58.5 × 36/63.06 × 1000 mg 25% Sodium Trehalose24% = 248.2 mg Reduction Potassium Chloride 19% = 100 − (248.2/332 ×100) = 25.2% Sodium Reduction D Sodium Chloride 60.5% = 1.95 × 0.605 ×23/58.5 × 36/63.06 × 1000 mg 20% Sodium Trehalose 24% = 264.8 mgReduction Potassium Chloride 15.5% = 100 − (264.8/332 × 100) = 20.2%Sodium Reduction E Sodium Chloride 64.45% = 1.95 × 0.6445 × 23/58.5 ×36/63.06 × 1000 mg 15% Sodium Trehalose 24% = 282.1 mg ReductionPotassium Chloride 11.55% = 100 − (282.1/332 × 100) = 15.0% SodiumReduction

Example 2C

Compositions of Reduced Sodium Regular Popcorn Formulations 50% Sodium33% Sodium 25% Sodium 20% Sodium 15% Sodium Reduction (A) Reduction (B)Reduction (C) Reduction (D) Reduction (E) Ingredients % % % % % PopcornKernels 64.45 64.45 64.45 64.45 64.45 Butter Oil 32.35 32.35 32.35 32.3532.35 Butter Flavor # 0.10 0.10 0.10 0.10 0.10 816.32/EN (FONA) ReducedSodium 3.10 3.10 3.10 3.10 3.10 Salt Blends Total 100.00 100.00 100.00100.00 100.00

Example 2D

Reduced Sodium Salt Blend Formulations for Light Popcorn Control - LightPopcorn Ingredients Percent Weight (g) Popcorn Kernels 85.74 60.02Butter Oil 11.37 7.96 Butter Flavor # 816.32/EN (FONA) 0.10 0.07 Salt(Flour Salt) 2.79 1.95 100.00 70.00Popcorn Serving Size = 36 gramsSodium Content = 1.95 g × 23/58.5 × 36/70.0 g × 1000 mg = 394 mgNa/Serving Size

Example 2E

Salt Blends for Sodium Reduction in Light Popcorns (Use level orequivalent saltiness of salt blends per 100 g of popcorns = 1.95 g/0.76= 2.57 grams) Sodium Compositions of Reduced Reduction Sodium SaltBlends Sodium Content per Serving Size F Sodium Chloride 38% = 2.57 g ×0.38 × 23/58.5 × 36/70.0 × 1000 mg 50% Sodium Trehalose 24% = ˜197 mgReduction Potassium Chloride 38% = 100 − (197/394 × 100) = 50% SodiumReduction G Sodium Chloride 50.5% = 2.57 × 0.505 × 23/58.5 × 36/70.0 ×1000 mg 33% Sodium Trehalose 24% = ˜262 mg Reduction Potassium Chloride25.5% = 100 − (262/394 × 100) = 33% Sodium Reduction H Sodium Chloride56.7% = 2.57 × 0.567 × 23/58.5 × 36/70.0 × 1000 mg 25% Sodium Trehalose24% = 248.2 mg Reduction Potassium Chloride 19% = 100 − (248.2/394 ×100) = 25.2% Sodium Reduction I Sodium Chloride 60.5% = 2.57 × 0.605 ×23/58.5 × 36/70.0 × 1000 mg 20% Sodium Trehalose 24% = 314.4 mgReduction Potassium Chloride 15.5% = 100 − (314.4/394 × 100) = 20.2%Sodium Reduction J Sodium Chloride 64.45% = 2.57 × 0.6445 × 23/58.5 ×36/70.0 × 1000 mg 15% Sodium Trehalose 24% = 334.9 mg ReductionPotassium Chloride 11.55% = 100 − (334.9/394 × 100) = 15.0% SodiumReduction

Example 2F

Compositions of Reduced Sodium Light Popcorn Formulations 50% Sodium 33%Sodium 25% Sodium 20% Sodium 15% Sodium Reduction (F) Reduction (G)Reduction (H) Reduction (I) Reduction (J) Ingredients % % % % % PopcornKernels 84.86 84.86 84.86 84.86 84.86 Butter Oil 11.37 11.37 11.37 11.3711.37 Butter Flavor # 0.10 0.10 0.10 0.10 0.10 816.32/EN (FONA) ReducedSodium 3.67 3.67 3.67 3.67 3.67 Salt Blends Total 100.00 100.00 100.00100.00 100.00

Example 3 Fried and Baked Potato Chips

Compositions of Reduced Sodium Salt Blends (Use level or equivalentsaltiness of salt blends per 100 g of potato chips = 1.60 g/0.76 = 2.10grams) Percent Percent Percent Sodium Reduction Potassium ChlorideTrehalose Sodium Chloride 75% 56.6 24 19.4 60% 45 24 31 50% 38 24 38 33%25.5 24 50.5 25% 15.5 24 60.5 20% 11.55 24 64.45Lab Preparation of Reduced Sodium Potato Chips

1. Weigh 100 grams of unsalted fried potato chips

2. Weigh the salt (1.60 g) or salt blend (2.10 g) into a salt shaker

3. Transfer the chips into a confectionery type coating vessel linedwith a plastic bag.

4. While rotating the vessel at low speed, heat the chips with a heatgun for about 45 seconds or when tiny oil droplet become visible on thechips.

5. Shake the salt or salt blend uniformly on the relatively hot chipswhile the vessel was rotating.

6. Remove and package the chips in suitable storage bags forevaluations.

Example 4 Sodium Reduction in a Processed Cheese

Processed cheese formulations produced in the lab and evaluated by agroup of tasters are shown in Tables below. TABLE 4.1 Processed CheddarCheese Spread Produced with only salt. Ingredients Percent Weight (g)Cheddar Cheese, Medium Cheddar 39.72 317.76 Skim Milk 28.15 225.20 WheyProtein Concentrate, 80% Protein 1.20 9.60 Salt, NaCl 1.50 12.00 CheddarCheese Flavor 0.50 4.00 Annatto, Color 0.08 0.64 Carrageenan 0.70 5.60Low Fat Milk, (1% Fat) 28.15 225.20 Total 100.00 800.00

TABLE 4.2 25% Reduced Sodium Processed Cheddar Cheese Spread WithWithout Trehalose Trehalose Ingredients Percent Weight (g) PercentWeight (g) Cheddar Cheese, Grated 39.72 317.76 39.72 317.76 Skim Milk28.15 225.20 28.15 225.20 Whey Protein Concentrate, 1.20 9.60 1.20 9.6080% Protein Salt, NaCl 0.91 7.28 0.91 7.28 Potassium Chloride, KCl 0.594.72 0.59 4.72 Trehalose 0.59 4.72 0.00 0.00 Cheddar Cheese Flavor 0.504.00 0.50 4.00 Annatto, Color 0.08 0.64 0.08 0.64 Carrageenan 0.50 4.000.50 4.00 Low Fat Milk, (1% Fat) 27.76 222.08 28.35 226.80 Total 100.00800.00 100.00 800.00Laboratory Process:

1. Weigh the milks into a stainless steel container placed in a waterbath. While agitating the milk at medium speed, 8,000 rpm, using aPowerGen Homogenizer, heat the milk to about 120° F.

2. Blend in the warm milk the carrageenan. Continue the heating and theagitation.

3. Increase the mixing speed to 10,000 rpm and blend in the whey proteinconcentrate and salt. (If Trehalose and KCl are present, blend in theTrehalose followed by KCl before adding and blending in the salt).

4. Add and blend in the Cheddar cheese flavor and then the annatto.

5. Continue the agitation and heat the processed cheese preparation to185° F. (85° C.).

6. Hold the temperature of the cheese preparation at 185° F. for 5minutes to Pasteurize the sample.

7. Pour the hot cheese preparation into suitable containers. Cover thecheese spread and store the samples in a refrigerator.

Product Evaluations

The reduced sodium sample in Table 4.2 was evaluated against the controlsample shown in Table 4.1. The taste test results are summarized asfollowed.

The 25% reduced sodium samples were evaluated first by 8 people in thelab and later by 9 panelists at a round table. Both taste panelsdescribed the 25% reduced sodium cheese sample with Trehalose as beingquite close to the control in saltiness perception and overall flavor.The cheese flavor was described as being balanced when compared to thesample that did not contain Trehalose.

Example 5 Sensory Results for BBQ Potato Chips, Chicken Breast, andChili.

Samples were analyzed in a round table discussion sensory panel.Products were tasted one at a time and discussed prior to tasting thenext sample. At the conclusion of tasting each product type the overallconclusions were discussed and agreed upon. Products discussed here arechicken breast, BBQ potato chips and chili.

The samples were as follows BBQ Potato Chips (three samples) 1. Control2. 50% reduced sodium (1.6:1, 1:1) 3. 50% reduced sodium (1.6:1, 0:1)50% Salt Reduction (#2 above): 50% NaCl Reduction w/o 50% NaCl RangesControl Trehalose Reduction Tried Unsalted Potato Chips Utz 91.800%92.570% 91.370% 91.37%-92.57% Sugar Domino retail 1.694% 1.694% 1.694%1.694% KCl - Reheis K4763 Reheis 0.000% 1.200% 1.200% 0-1.2% Trehalose -milled, Cargill 1.200% 0.000% 1.200% 0-1.2% Test 5 Cargill DextroseCargill 0.910% 0.910% 0.910% 0.910% NaCl - Albergers Salt Cargill 1.540%0.770% 0.770% 0.77%-1.54% w ShurFlo 52494E Maltodextrin Cargill 0.700%0.700% 0.700% 0.700% Chili Pepper Dark Red Atlantic Lot# 0.700% 0.700%0.700% 0.700% PEP210180 Molasses Powder Provesta MRD60 0.350% 0.350%0.350% 0.350% Product Code #30924 Onion Powder Atlantic Lot# ONN 0.280%0.280% 0.280% 0.280% 207980 Mesquite Smoke Kraft K2567 Lot 0.140% 0.140%0.140% 0.140% Flavor #447008870000 Autolyzed Yeast Provesta 000 Torula0.119% 0.119% 0.119% 0.119% Extract Yeast Cumin, grd Retail 0.112%0.112% 0.112% 0.112% Paprika - Spanish 120 Atlantic Lot# 0.105% 0.105%0.105% 0.105% ASTA P10229-01/50 Garlic Powder Atlantic Lot# 0.098%0.098% 0.098% 0.098% P10072-03/500.12 Tomato Powder McCormick Code0.091% 0.091% 0.091% 0.091% 926883 Yeast Provesta Ohly Flav-round 0.084%0.084% 0.084% 0.084% 5′Nucleotide Citric Acid Cargill 0.077% 0.077%0.077% 0.077% 100.000% 100.000% 100.000% 100.000%Procedure for Coating Potato Chips:

-   1—Place potato chips in drum coater.-   2—Heat chips to 120 F with heat gun.-   3—Add preblended dry spice blend topically to potato chips until    uniformly coated.

4—Remove chips from coater and package. Chicken Breast Control 60%reduced sodium (1.6:1, 1:1) 60% reduced sodium (1.6:1, 0:1) 60% NaReduction 60% Na Reduction Reduced Salt KCl:NaCl KCl:NaCl CookedReplacement 1.5, Replacement 1.5, Marinaded Trehalose:KCl 1.0Trehalose:KCl 0:0 Chicken Control 9 11 Chicken Breast 87.96% 87.00%87.72% Meat (boneless, skinless whole muscle) Water 8.79% 8.79% 8.79%Ice 2.00% 2.00% 2.00% Sodium 0.45% 0.45% 0.45% Tripolyphosphate (STPP)Rhodia Lot# 3713 NaCl - Albergers 0.80% 0.32% 0.32% Salt Flake 52774KCl - Reheis 0.72% 0.72% K4763 Trehalose - 0.72% milled, Test 5 Cargill100.00% 100.00% 100.00%Vacuum Marinade Process:

-   1—Dissolve phosphate in cold water first with high speed agitation.-   2—Add salt, KCl, Trehalose and ice, mix thoroughly until ice is    melted.-   3—Place refrigerated whole muscle chicken breasts into a vacuum    tumbler.-   4—Add water, phosphate, salt, KCl, Trehalose solution to vacuum    tumbler.-   5—Place top on vacuum tumbler and draw vacuum to about 16 inches of    mercury. Close vacuum and tumble chicken and solution under vacuum    for 30 minutes at 9 RPM.-   6—Stop tumbler, release vacuum, remove chicken.-   7—Cook chicken . . . see below.    Cooking Process:-   1—Heat oven to 350 F.-   2—Place marinaded chicken breasts on cooking tray and cover with    aluminum foil.-   3—Bake chicken until thickest part of chicken breast is 165 F.-   3—Remove chicken from oven and cool to 40 F.-   4—Cut into 1″×1″ cubes, package and freeze.

5—Reheat to 165 F for evaluation. Chili Control 50% reduced sodium(1.6:1, 1:1) 50% reduced sodium (1.6:1, 0:1) KCl:NaCl KCl:NaClReplacement Replacement 1.6:1, 1.6:1, Trehalose:KCl 0:1 Trehalose:KCl1:1 50% less sodium 50% less sodium Reduced Salt Chili Control 1 2 Water49.77% 49.00% 48.23% 93% Lean Ground Beef 20.00% 20.00% 20.00% WhiteOnions - ⅜″ diced fresh 15.00% 15.00% 15.00% Crushed Canned Tomatoes -Contadina 6.00% 6.00% 6.00% Yellow Corn Flour - Cargill Yellow MazaFlour Snack 4.90% 4.90% 4.90% All-purpose Flour - Pillsbury 1.30% 1.30%1.30% Chili Powder - McCormick (retail) 1.20% 1.20% 1.20% Garlic -minced fresh 0.50% 0.50% 0.50% Cilantro - chopped fresh 0.15% 0.15%0.15% Green Bell Pepper - ⅜″ diced fresh 0.10% 0.10% 0.10% BlackPepper - McCormick 940037 Table Grd. 0.06% 0.06% 0.06% Cumin - grd.McCormick Gourmet Collection (retail) 0.05% 0.05% 0.05% Oregano - grd.McCormick (retail) 0.01% 0.01% 0.01% Na Cl - Cargill Alberger Flake Lot52774 0.96% 0.96% 0.96% KCl - Reheis K4763 0.77% 0.77% Trehalose -milled, Test 5 Cargill 0.77% 100.00% 100.00% 100.00%Processing:

-   1—Slurry water and meat in a cooking vessel until meat is thoroughly    mixed.-   2—Add the remaining ingredients and mix thoroughly until uniformly    mixed.-   3—With continuous stirring or swept surface agitation, cook mixture    to 195 F and hold for 10 minutes.-   4—Cool mixture to 40 F.-   5—Portion chili in Zip Lock Freezer bags and freeze.-   6—KEEP FROZEN until ready to use.    Preparation:-   1—Remove frozen chili from package and place into sauce pan.-   2—Heat chili to 165 F and serve

Method of Analysis: Samples were analyzed in a round table discussionsensory panel. Samples were assigned randomized three digit codes andanalyzed individually by panelists (6 panelists for chicken breast, 8panelists for processed cheese spread, 10 panelists for BBQ potatochips, and 8 panelists for chili). Panelists were provided with commondescriptors for each product type and were asked to taste the samplesand describe the characteristics of each sample on an individual ballot.Products were tasted one at a time and discussed prior to tasting thenext sample. Panelists were instructed to use a water-Sprite-water rinsebetween each sample. At the conclusion of tasting each product type theoverall conclusions were discussed and agreed upon. Panelists were askedto focus on the saltiness and were then instructed to focus onindividual attributes. Panelists were given a break to rest theirpalette between tasting each sample type.

Conclusions:

The chicken breast products tasted were determined to have equivalentsaltiness, therefore, the control, the product with trehalose, and theproduct without trehalose all had the equivalent salt performance.Panelists were split on overall liking of the control product and theproduct without trehalose, however, the product with trehalose was leastpreferred.

The salt performance of the BBQ potato chips was deemed to be equivalentin all three products. However, the overall flavor of the sample withtrehalose was most similar to the control. The flavor of the samplewithout trehalose was distinctly different than the other samples.

The salt performance of the chili samples was deemed to be equivalent inall three products. The flavor of the sample without trehalose was moresimilar to the control than the sample with trehalose.

Example 6 Effect of Trehalose in Reduced Sodium Products ContainingSodium and Potassium Chloride Example 6.1 Preliminary Taste Tests inFinished Food Products

Based on informal taste tests in the laboratory by six tasters, theaddition of trehalose (0.1% to 2% w/w) was found to improve the flavorand/or mask the off-flavor of reduced sodium products containing sodiumand potassium chlorides.

Table Salt. A salt solution (1.5% w/w) was made using Morton® Lite Salt®(a mixture of sodium chloride, potassium chloride, iodide and afreeflowing agent, with 50% less sodium than regular table salt). To onepart of this solution, about 0.5% w/w trehalose was added to make afirst sample, and about 0.8% w/w trehalose was added to make a secondsample. The solutions with and without trehalose were evaluated usingsensory tests for taste. The Lite Salt® with trehalose was found totaste better than the Lite Salt® without trehalose.

Impact of Sweetness on Bitterness. Sugar was used as the sweetener andits level was adjusted in such a way that it had the same sweetness asTrehalose. Using Morton® Lite Salt®, a 1.5% (w/v) salt solution wasmade. Sucrose was added to this solution at a 0.5% level. The saltsolution with Trehalose was compared against a control Morton® LiteSalt® solution. The taste panel (4 tasters) felt that the product withsugar tasted as bad as or worse than the product without sugar. Tastersdescribed the taste as “dirty” compared to the metallic taste of thecontrol.

Soup. Campbell's regular cream of chicken soup and low sodium levelcream of chicken soup (Campbell's® Healthy Request® soup, whichcontained both sodium chloride and potassium chloride, with anadvertised 30% less sodium than Campbell's® regular soups) was used fortesting. Two different levels of Trehalsoe were added to the low sodiumproduct—0.5% and 0.8% weight percent. Two tasters (food scientists)evaluated the above products against a control of low sodium soupwithout the addition of trehalose. Both tasters found that the soupswith the addition of trehalose tasted better (masked the off taste ofpotassium chloride) than the commercial low sodium soup.

Bouillon Cubes. Soup was made from both regular and low sodium Herboxbrand chicken cubes in accordance with package directions. Trehalose wasadded to the chicken broth at 0.5% weight percent levels. The twotasters found that the low sodium soup with Trehalose tasted much betterthan low sodium soup without Trehalose. The off taste of potassium (frompotassium chloride added to low sodium soups) did not come throughduring the tasting of the product with Trehalose.

Broth. Swanson broth was used to evaluate if Trehalose enhanced thesaltiness of the broth. Trehalose was added to the chicken broth at 0.5%and 0.8% (by weight) to see if there was an increased saltinessperception. The two tasters did not find any significant increase insaltiness perception compared to the standard product.

Example 6.2 Reduced Sodium Brines with Trehalose

Brines (2.25% w/w salt) containing sodium and potassium chlorides weremade in the laboratory for tasting to see the effect of trehaloseaddition. Different levels of sodium reductions were tried out usingpotassium chloride so that saltiness is maintained. Potassium chloridelevels varied from 50% to 95% of the salt blends, and the correspondingsodium chloride levels were 50% to 5%. Trehalose levels ranged from 0.2%of the salt blend for 50% salt blends to 0.95% of the salt blend for 95%potassium chloride blends. As the level of trehalose was increased for aparticular salt blend (50/50 or 80/20) from low to high, tastersobserved that bitterness/off-taste reached a minimum level and any levelof trehalose beyond that did not have any effect of bitterness. On theother hand, saltiness, as perceived by tasters (measured by tastescores), went from low to high then to low again before reaching anoptimum and falling down again. For example in 50/50 salt blends, thefirst high score for saltiness (acceptability) occurred at very lowlevels of trehalose (0.2%) and then saltiness (acceptability) perceptionfell down followed by optimum score for saltiness at 1.5% trehalose. Athigher levels of trehalose beyond 1.5%, sweetness interfered withsaltiness and the perception of saltiness was compromised.

Methodology: Different levels of Trehalose were added to a salt solutionthat contained both Sodium Chloride and Potassium Chloride. In theinitial tests, Trehalose was added to the solution at various levels tofind the optimum level that would mask the metallic taste of potassium.Samples were compared against Salt (NaCl) solution and Lite Salt (NaCl &KCl) solution at the same concentration. 2 experimenters did theevaluations.

Materials: Standard salt from stores were used in the experimentation(Morton's Salt or Cargill Evaporated Salt) unless otherwise mentioned.Anhydrous Potassium Chloride was obtained from Mallinckrodt ChemicalCompany. Trehalose used in the experiment was the standard product soldby Cargill.

Test 1: Determine the Level of Trehalose in 50% Reduced Salt Solutions:

Used a 2.25% (w/v) salt or low salt mixture (KCl & NaCl) solution wasused for evaluation. Ingredient Blend 1 Blend 2 Blend 3 Blend 4 Blend 5NaCl 49.75 49.625 49.875 49.925 49.9 KCl 49.75 49.625 49.875 49.925 49.9Trehalose 0.5 0.75 0.25 0.15 0.2

Evaluation: 2.25% solutions of the above mixtures were compared againstControl salt solution and Lite Salt (50% KCl & NaCl) solutions. FinalTrehalose concentration in the finished salt blend solutions: 0.011%,0.017%, 0.006%, 0.0008%, & 0.0045% respectively from Blends 1 to 5.

Three tasters tasted the salt solutions for bitterness and saltinessagainst the two controls. Level of 0.15% Trehalose did not mask thebitter taste of potassium chloride. Salt blends with 0.2% & 0.25%Trehalose masked the bitterness and was similar to the control saltsolution (only NaCl).

Test 2: Determine Trehalose Level in 80% Reduced Salt Solutions

Methodology: Replaced 80% NaCl with Potassium Chloride and tested thefollowing levels of Trehalose in the 2.25% (w/v) salt blend solution:0.009%, 0.0124%, & 0.016%. These products were evaluated against 2.25%(w/v) standard salt solution and also salt solution that had 80% KCl &20% NaCl

Evaluation: Of the sample salt solutions with both KCl (80%) & NaCl(20%), the salt solution with 0.009% Trehalose in the finished saltsolution tasted the best with respect to least bitterness and closest intaste to control salt (NaCl) solution.

Test 3: Determine Trehalose Level in 95% Reduced Salt Solutions

Methodology: Similar to the previous method. Replaced 95% of NaCl withKCl. Trehalose levels in the finished salt blend solutions (2.25% w/v)were as follows: 0.0135%, 0.018% and 0.024%

Evaluation: Even at high levels of Trehalose (0.024%), bitterness wasnot as pronounced as the control salt solution that had 95% KCl and 5%NaCl (without Trehalose) but at these levels of substitution, the tasteof the Lite salt solution (KCl & NaCl) was changed and was differentfrom control salt solution (100% NaCl).

Test 4: Determination of Trehalose Levels for 60% Reduction of Sodium

Methodology: Similar to above methods. Replaced 60% of NaCl with KCl.The Trehalose levels in the finished salt blend solutions (2.25% w/v)were: 0.0057%, 0.0063%, 0.0074% & 0.0086%.

Evaluation: 0.0063% in the finished product tasted the best with respectto both masking bitterness and similar tasting to salt solution (onlyNaCl).

Test 5: Determination of Trehalose Levels for 65% Reduction of Sodium

Methodology: Similar to the above. Replaced 65% of NaCl with KCl. TheTrehalose levels in the finished salt blend solutions (2.25% w/v) were:0.0052%, 0.0063%, 0.0074% & 0.0086%.

Evaluation: 0.0074% in the finished product tasted the best with respectto both masking bitterness and similar tasting to salt solution (onlyNaCl).

Test 6: Determination of Trehalose Levels for 70% Reduction of Sodium

Methodology: Similar to the above. Replaced 70% of NaCl with KCl. TheTrehalose levels in the finished salt blend solutions (2.25% w/v) were:0.0077%, 0.0081%, 0.0086% & 0.009%.

Evaluation: 0.0086% in the finished product tasted the best with respectto both masking bitterness and similar tasting to salt solution (onlyNaCl).

Test 7: Effect of Trehalose % on Saltiness and Bitterness in 66% ReducedSalt Brines:

Methodology: In our previous trials, we had tested intermediate levelsof Trehalose (0.0052 to 0.086%) in the finished product and found that0.0074% Trehalose gave the best tasting low sodium brine solutions at65% reduction in sodium. In our next trials, we reduced the saltconcentration of the salt blend brines to 1.15% since tasters describedthe previous concentration as too salty, and also the sensitivity of thetasters was improving. The amount of salt blend mixed with water wasadjusted so that all solutions had the same level of sodium andpotassium chlorides. Some of the levels were repeated since it wasdifficult to perceive bitterness/off taste of the solutions and alsothere were some differences in comments among the tasters.

Evaluation: Three tasters who were involved in evaluating the productsfrom the beginning of the project did the evaluation & tasting. It wasvery difficult to evaluate such minor differences in the levels ofTrehalose especially in salt brine solutions. Hence, it was decided todo further sensory work using chicken broth rather than salt brine.TABLE 6.1 Trehalose % in finished salt blend solution Comments 0 Bitteroff taste 0.0005 Faint bitter taste 0.0015 Faint salty/bitter 0.0037Salty taste/slight bitter 0.0095 Some off taste 0.012 Moderate salttaste 0.017 Good salt taste 0.034 Some off taste/less salty 0.056 Bittertaste

Example 7 Trehalose in Chicken Broth

Methodology: Prepared a no salt chicken broth from fresh chicken; saltblends were used at 0.76% of the chicken broth.

Procedure for Making Chicken Broth: 9 to 10 lb of cut chicken and 6quarts of cold water was brought to boil in a pot. Heat was reduced tosimmer and the contents simmered for another 30 minutes. The fat layerwas removed from the top. To this mixture, we added: 10 celery ribs, 1bay leaf, 1 cup chopped onion, 1 cup chopped carrots, 12 sprigs ofparsley. The pot 10 was continued to simmer for another 2.5 hours withlid partially covered. The contents strained, and refrigerated. Beforeserving, any fat separating on top was removed.

66% reduced sodium blends using potassium chloride was used to test theeffectiveness of Trehalose at four different levels in the finishedchicken broth; 0%, 0.0019%, 0.0025% & 0.0031%.

Evaluation: The low sodium chicken broth with 0.0025% had the bestoverall taste with respect to saltiness and absence of bitterness. Belowthis level, bitterness was perceived and above that level, salt tastewas compromised and tasters described the flavor as not natural.

Example 7(a) Further Studies in Chicken Broth

Tasters found that it was easier to perceive the differences inTrehalose treatments in chicken broth and hence we did a range ofTrehalose % in the finished chicken broth. It was decided to increasethe salt (low sodium blend) level to 1.5% to detect small differences.Specifically, various levels of trehalose were tested in 50/50 saltblends (KCl and NaCl), and it was found that 1.5% of trehalose in thesalt blend had the best overall taste. The results are presented inTable 7.1 and Table 7.2, below. TABLE 7.1 50% NaCl 50% KCl % Trehalosein Bitter Finished Product (w/w) Salty taste Taste Off-Taste OverallLiking Salt 6 0 0 8 0 2 8 0 2 0.003 2 6 0 3 0.008 3 8 0 3 0.015 6 4 0 70.0225 9 3 0 8 0.05 7 5 0 7 0.075 6 0 6 6 0.1 6 0 5 5 0.5 3 0 8 3 1.0 10 10 1 1.5 1 0 10 1 3.0 1 0 12 1 10.0 1 0 14 1Solution is 1.5% salt blend with indicated amount of trehalose

TABLE 7.2 100% NaCl % Trehalose in Bitter Finished Product (w/w) Saltytaste Taste Off-Taste Overall Liking Salt 6 0 0 9 0.003 7 0 0 9 0.008 50 0 8 0.015 6 0 0 9 0.0225 10 0 0 11 0.05 4 0 6 3 0.075 6 0 3 7 0.1 4 04 5 0.5 3 0 4 5 1.0 4 0 5 3 1.5 3 0 6 3 3.0 3 0 8 2 10.0 2 0 11 2Solution is 1.5% salt blend with indicated amount of trehalose

Sucrose was also tested as another control at reduced levels to providethe same sweetness as trehalose to verify if the bitterness masking andenhancement of saltiness is observed. It was found that there was somelevel of bitterness masking but saltiness was compromised leading to anoff-taste even at very low levels of sucrose.

Example 7(b) Sensory Testing in Chicken Broth

We wanted to confirm the results observed by the technical team andwanted more people to do the sensory testing of the products. Chickenbroth was made as described above. A panel of 12 testers evaluated threechicken broths. Tasters tested all three samples at the same time.Specfically, a panel of 12 taste testers evaluated three chicken soupbroths, a standard formula, a standard formula with 50% reduction inNaCl using KCl and a standard formula with 50% reduction in NaCl usingKCl and trehalose. The broths were presented in random order. Thepanelists rated the samples for overall liking, liking of the flavor,bitterness intensity and saltiness intensity.

The sample of “50% reduction in NaCl using KCl” had a significantly(p<0.05) higher bitterness intensity score than the other two samplesdid. There were no other significant differences between the otherproducts.

The results from ANOVA on the scores are provided in Table 7.3, below.TABLE 7.3 50% reduction 50% reduction in NaCl using in NaCl using KCland Attribute 100% NaCl KCl trehalose Overall Liking¹ 6.33 6.25 7.170.1479 Flavor Liking² 6.50 6.33 6.58 0.8912 Bitterness 5.92^(b)11.61^(a) 6.43^(b) 0.0272 Intensity² Saltiness 33.43 38.53 31.48 0.2941Intensity¹1 = “Dislike Extremely”; 2 = “Dislike Very Much”; 3 = “DislikeModerately”; 4 = “Dislike Slightly”; 5 = “Neither Like nor Dislike”; 6 =“Like Slightly”; 7 = “Like Moderately”, 8 = “Like Very Much”; 9 = “LikeExtremely”²1.4 = “barely detectable”; 6.1 = “weak”; 17.2 = “moderate”; 35.4 =“strong”; 53.3 = “very strong”; 100 = “strongest imaginable”

Example 8

The inventors have found that trehalose can have one or more effects insalty and/or savory products, including: (A) improved flavor of lowsodium food products that had both sodium and potassium chlorides atvery low levels of trehalose (e.g. less than 0.05% in the finished foodproducts); (B) enhanced perception of saltiness at very low levels oftrehalose (e.g. less than 0.05% in the finished food products); and (C)enhanced flavor perception of certain savory flavors in food productsthat had regular or reduced sodium levels.

Example 8.1 Effect of Trehalose in Enhancing Saltiness

The effect of saltiness enhancement was studied using very low levels oftrehalose to high levels of trehalose. Initial findings indicate thattrehalose at 0.0225% in the finished product (equivalent of 1.5% in saltblend) enhanced the saltiness the most and the saltiness perceptionshowed a pattern (low to high to low to optimum to low) similar to thestudy with salt blend (sodium and potassium chlorides).

In the next set of trials, the level of enhancement due to trehalose inchicken broth was evaluated by comparing chicken broths that had a blendof salt and trehalose against those that had various levels of saltalone. In initial trials, it was found that the level of saltenhancement was close to 20% when trehalose was used along with salt(the product with 1.5% salt blend (salt and trehalose) tasted as saltyas that product with 1.8% salt alone).

Example 8.2 Effect of Trehalose in Enhancing Savory Character

In studies with chicken broth, tomato juice (contained both sodium andpotassium chlorides), tomato soup, pickles, chicken base (as provided byFive Star Foods), it was found that the addition of trehalose broughtout the characterizing flavor of the above products in addition toenhancing saltiness and masking undesirable flavors. The tasters whotasted the various products mentioned a difference in the perception ofthe overall flavor of the product in terms of savory character. Also,when the products with trehalose were compared to those that hadcomparable salt, tasters perceived a much smoother delivery of flavor(for example in the dill pickle, the dill flavor in the trehalose addedproduct had less flavor spikes when eating a individual pickle pieces).

In initial trials, tasters sampled chicken broth and other savory foodproducts such as tomato juice, chicken base, etc. with trehalose againstproducts without trehalose. The addition of trehalose enhanced thesavory flavor of the products (chicken or tomato flavor) when comparedto products that did not have trehalose. A low sodium broth withtrehalose was also compared against a broth without sodium reduction. Itwas found that the savory character of the broth with trehalose wasbetter than that of the corresponding product without trehalose. Theoptimum level of trehalose that showed this effect was below 0.05% andthe flavor enhancing effect varied with the level of trehalose.

Example 9 Other Food Products Example 9.1 Dill Pickles

Dill Pickle was made using brines with regular and reduced sodiumbrines. The products with reduced sodium (50% reduction) and trehalosescored as well as products with regular levels of sodium and the productwithout trehalose had an off-flavor.

Methodology: In this experiment Dill Pickles were made with salt and 50%Reduced sodium blends with and without Trehalose. Trehalose was used atlevels of 0.015% in the brine used for pickling. The formula for thebrine & also the ratio of cucumber to brine are given below. Theproducts were packed in glass jars and pasteurized at 165 F. SupplierInformation % Brine % Ingredients for Brine Water 69.93 Vinegar Heinz 5%Acidity 24 Salt or Low Sodium 5.75 Blend Kosher Dill Pickle Spice Kalsec0.1 Calcium Chloride EMD 0.2 Turmeric McCormick 0.02 Ingredients forPickle Cucumbers 59.91 Brine 39.94 Diced Garlic 0.1 Dill Seed 0.005

Evaluation: Four tasters evaluated the product. Three tasters chose theTrehalose containing product, as the best tasting product and one personliked the control best. All the four tasters described the taste of theproduct without Trehalose as having a bitter/off taste.

Example 9.2 Lo-Carb Dry Mix Soup

Methodology: One trial of a Dry Potato Soup Mix was used as a modelsystem to further study the effect of Trehalose. The following salt &salt blends were used in the mix for evaluation: 80% Reduced SodiumBlend (80 g KCl, 20 g NaCl blend with 0.4 g Trehalose), 50% ReducedSodium Blend (50 g NaCl, 50 g KCl with 0.2 g Trehalose), Morton LiteSalt (50% NaCl & 50% KCl).

Lo Carb Dry Mix was made up of the following ingredients: IngredientsPercentages Kerry Kream 277* 57.51 Prolisse 1103** 38.34 Potato FlavorWild FAFF 571 2.60 Salt 1.55

In the above formula, salt was replaced by the salt blends & Morton litesalt.

Evaluation (3 tasters): 50% Reduced salt blend tasted the best inoverall taste with respect to least bitterness and most salty taste.

Example 9.3 Potato Chips

Methodology: In order to disperse the salt 1-2 gm of salt or salt blendin 100 gm of chips, we mixed with the salt with a carrier such asmaltodextrin. Two different DE (dextrose equivalent with differingsweetness) of maltodextrins were tried out—18 & 7.5 DE. We found that7.5 DE was the acceptable type of maltodextrin for this application.

Trehalose levels in the salt blends were as follows: 0.2 g ofTrehalose/50 gm of KCl/50 gm of NaCl for 50% Reduced sodium sample, 0.33gm of Trehalose/65 gm of KCl/35 gm of NaCl, 0.95 gm of Trehalose/95 gmof KCl/5 gm of NaCl. The finished Trehalose percentages in chips were asfollows: 0.004% for 50% reduction, 0.007% for 65% reduction in sodiumand 0.019% for 95% reduction of sodium.

0.5 gm of salt blend was added to 2.5 gm of 7.5 DE maltodextrin. Thismixture was added to 50 gm of unsalted potato chips in a Ziploc plasticbag & thoroughly shaken for the seasoning blend to mix. In all thefollowing tests, low sodium salt blends were made using potassiumchloride (1 part of sodium chloride was replaced by 1 part of potassiumchloride on a mass basis). Unsalted potato chips were salted with lowsodium salt blends with and without Trehalose.

Evaluation (done by 4 tasters): 50% Reduction of sodium: It wasdifficult to distinguish between the chips salted with low sodium blendswith trehalose and without trehalose since the products withouttrehalose did not have the off taste of potassium due to the high fat

65% Reduction in sodium: The tasters could not perceive differences inthe taste between the potato chips salted with low sodium blends withand without trehalose. It was decided to increase the salt reductionlevels.

95% Reduction in sodium: The tasters perceived an off taste in both thechips with and without Trehalose but the chips with trehalose tastedsaltier & had a lesser off taste than the product that did not havetrehalose.

Example 9.4 Seasoning Blends

Methodology: A seasoning blend was created for use in snack products.The formula for such a blend is given below: Ingredients SupplierPercentage Information Maltodextrin Cargill 52.25 10 DE Salt or SaltBlend 25 Autolyzed Yeast Provesta 10 Ohly STT Savory Onion PowderMcCormick 5 Paprika McCormick 2.5 Garlic Powder Monarch 1.5 Chili PowderMcCormick 1.5 Flow Agent Degussa 1 Sipernat 225 Citric Acid Cargill 0.75Cumin Powder McCormick 0.125 Black Pepper McCormick 0.125 Celery SeedMcCormick 0.125 Red Pepper McCormick 0.125

We used the above seasoning blend to do trials of 80% Sodium reductionin potato chips. In the place of salt in the above formula, we used thelow sodium blend with 80% KCl and 20% NaCl and 0.4 g of Trehalose. 1 gmof seasoning blend was mixed with 3 gm of 7.5 DE maltodextrin (carrier)& the combined mixture was added to 50 gm of unsalted potato chips(bought from the stores). A control without the Trehalose (low sodiumblend without Trehalose) was also made for comparing against testproduct. The level of Trehalose in the finished food product was 0.008%

Evaluation: The tasters (four in number) perceived the off taste in theproduct without trehalose while the product with trehalose did not havesuch an off taste. However, the salty taste was faint.

Example 9.5 Low Sodium Application in Freshly Made Potato Chips

Methodology: Same seasoning blend was used & the seasoning was appliedto freshly made potato chips from potatoes (slice potatoes in 1/16 inchthickness, heat in Frymax vegetable oil at 330 F till the slices becomebrown). Four trials were run; 80% reduction in sodium (80% KCl & 20%NaCl) with and without Trehalose and 95% reduction in sodium with andwithout Trehalose.

Evaluation: The 80% reduced sodium product with trehalose was the besttasting product without any bitterness and good salty taste. Theproducts without trehalose had noticeable bitterness especially theproduct with 95% reduction in sodium without trehalose. The 95% reducedsodium product with trehalose had some bitterness.

Example 9.6 Sensory Testing in Potato Chips

Methodology: Later experiments in potato chips were conducted using “NoSalt Added” chips from the market. Chips with No Salt added were fed into a coating drum, and chips were heated by directing hot air from thedryer to the outside of the drum. When chips get warm and the oildroplets start appearing on the surface of the chips, salt (or saltblend) is added using a shaker uniformly over all the chips.

Specifically, consumer reaction to reduced-sodium potato chips wasmeasured on six different chip samples. Samples were presentedmonadically over a six day-period. Participants picked up their chipsamples at 10:00 am, consumed them at their leisure and recorded theirresults by 5:00 pm the same day.

The table below gives some summary statistics for the results. Lettersuperscripts in the Overall liking results are the LSD groupings.Samples A and B had significantly (p<0.05) higher overall liking scoresthan samples D and E did. The difference between samples B and C is notstatistically significant at the 95% level, but is at the 90% level.This provides some evidence that Trehalose provides some benefit interms of overall liking at the 33% sodium reduction level. Sample 33%Sodium 50% Sodium 33% Sodium Reduction Reduction Reduction with WithWithout With Without Only Sodium Trehalose Trehalose Trehalose TrehaloseChloride and Attribute Control (A) (B) (C) (D) (E) Trehalose (F) Overallliking³ 7.27^(a) 7.24^(a) 6.87^(ab) 6.27^(d) 6.51^(bcd) 6.84^(abc) % ≧782.1% 79.4% 73.7% 56.1% 58.1% 72.4% % ≦4 8.9% 6.5% 12.3% 25.2% 16.2%19.0% Purchase Intent⁴ 60.7% 59.8% 51.8% 39.3% 40.0% 57.1% Substitute⁵22.3% 17.8% 14.0% 10.3% 10.5% 22.9%³1 = “Dislike Extremely”; 2 = “Dislike Very Much”; 3 = “DislikeModerately”; 4 = “Dislike Slightly”; 5 = “Neither Like nor Dislike”; 6 =“Like Slightly”; 7 = “Like Moderately”, 8 = “Like Very Much”; 9 = “LikeExtremely”⁴Percent in top two boxes on a 5-point scale.⁵The sample was an acceptable substitute for my normal brand (%)

Example 10 Tomato Soup

Many of the tomato products in the market have a large amount of saltand we wanted to test our technology in a tomato-based soup.

Methodology: We developed a formula that is similar to some of thetomato soups that are available in the market. The formula for theTomato Soup Control is given below: Ingredient Specification % TomatoSoup 28 Sugar, Granulated 1.47 Water 64.78 Soybean oil 1.15 ModifiedCorn Starch, Cerestar, 0.6 Hi Form 12747 Corn syrup solids 2 WheatFlour, white, all purpose 2 Salt 1 Potassium Chloride 0 Trehalose 0

50% reduced sodium tomato soup was made using a mixture of sodium andpotassium chloride (0.5% each) and in the 50% reduced sodium soup withTrehalose, the level of Trehalose used was 0.015%. The products wereprocessed using pressure cooker at 15 psi for 10 min.

The following levels of Trehalose percentages in the finished productwere tried; Control with salt, 0.0033%, 0.01%, 0.015%, 0.031%, 0.053%,0.11%, & 0.25%. The amounts of salt blend were adjusted so that the saltblend level was the same across all the treatment (to compensate for thevarious levels of Trehalose in the salt blend).

Evaluation: Three experienced tasters tasted the products and the toptwo products in terms of overall liking was those products that hadfinal Trehalose levels of 0.0033% & 0.015% respectively. Trehalose levelat 0.053% had a good score in overall liking by two tasters but thesaltiness was compromised.

Sensory Testing of Tomato Soup: Further testing was done with tomatosoup by consumers (Cargill employees). The panelists tasted all thethree soups (control, 50% reduced sodium product without Trehalose and50% reduced product with Trehalose) at the same time. The soups wererated on a 9-point hedonic scale⁶. The soups were presented inrandomized order and served at comparable temperatures. Analysis ofvariance was used to test for differences between the samples, and theresults are shown below. Overall Liking Summary Product Mean* % ≦ 4 % ≧7 Soup with NaCl 6.24^(A) 26% 62% Soup with NaCl and KCl 5.40^(B) 38%32% Soup with Trehalose 5.28^(B) 40% 46%*Means with the same letter are not significantly different. (p < 0.05)

As shown the sample with NaCl scored significantly higher than the othertwo samples. None of the samples had particularly high scores.

Comments: The results showed that the there was no significantdifference between the low sodium product with and without Trehalose.The products were tasted by project team members (with experience intasting low sodium products) and only thing the team members found wasthat the taste of the low sodium tomato soup with trehalose wasdifferent from the control (100% salt) product in it's flavor also. TheTrehalose seemed to have affected not only the potassium chloride tastebut also the tomato soup profile of the product. When tasters tasted allthe three products (control and two samples with lower sodium content),they found that the product with Trehalose was more different fromcontrol than product without Trehalose. This seemed to have affected thescores also.

Example 11 Chicken Soup

Methodology: We developed a chicken soup formula for testing byconsumers using a formal monadic (sensory testing of only one soup at atime) testing. The formulas tested are set forth in Example 1.

The table below gives the summary statistics for overall liking, flavorliking and saltiness liking. Summary Liking Statistics Overall FlavorSaltiness Liking Liking Liking Treatment N Mean SE Mean SE Mean SE HighTrehalose - 50% Reduction 102 6.04 0.19 6.08 0.19 5.89 0.19 LowTrehalose - 50% Reduction 108 6.21 0.18 6.40 0.17 6.29 0.16 NoTrehalose - 50% Reduction 111 5.58 0.21 5.50 0.21 5.56 0.18 Salt Control111 5.94 0.22 6.00 0.21 6.26 0.19 Wixon - 30% Reduction 98 5.91 0.236.10 0.23 5.77 0.21

Analysis of variance with Tukey's honest significant difference (HSD)revealed the following significant differences between the treatments.

-   Flavor Liking: Low Trehalose significantly higher (better) than No    Trehalose (p<0.05).-   Saltiness Liking: Low Trehalose significantly higher (better) than    No Trehalose (p<0.05). Salt Control significantly higher (better)    than No Trehalose (0.05<p<0.10)

No other significant differences were found. Appendix 2 containshistograms of the overall liking scores for each treatment.

The table below gives the flavor JAR scores for all samples. Note thatthe percent of panelists that felt that the broth had too little flavorwas relatively low for Wixon. Flavor JAR Scores Flavor Amount Salt HighLow No JAR Control Trehalose Trehalose Trehalose Wixon Much too little13% 15% 11% 22% 10% A little too little 24% 35% 31% 23% 19% Just aboutright 56% 38% 49% 41% 55% A little too much 5% 10% 7% 9% 12% Much toomuch 3% 2% 2% 5% 3%

The table below gives the saltiness JAR scores for all samples. Notethat the JAR profiles are very similar for all five samples, and therewere no significant differences in saltiness JAR scores between thetreatments. Saltiness JAR Scores Saltiness Amount Salt High Low No JARControl Trehalose Trehalose Trehalose Wixon Much too little 5% 5% 3% 8%5% A little too little 14% 23% 18% 19% 10% Just about right 63% 55% 61%52% 57% A little too much 14% 12% 17% 16% 21% Much too much 4% 6% 2% 5%6%

There were no significant differences between the treatments withrespect to aftertaste and bitterness scores as shown in the tablesbelow. Aftertaste Scores High Low No Score Salt Control TrehaloseTrehalose Trehalose Wixon none 13% 16% 12% 14% 19% 1 16% 15% 17% 15% 13%2 13% 14% 17% 13% 8% 3 14% 10% 8% 10% 9% 4 11% 11% 8% 7% 11% 5 9% 11% 8%7% 7% 6 8% 7% 9% 13% 11% 7 5% 9% 15% 7% 8% 8 5% 4% 2% 6% 2% 9 2% 3% 1%2% 3% extremely 4% 2% 3% 5% 7% strong

Bitterness Scores High Low No Score Salt Control Trehalose TrehaloseTrehalose Wixon none 42% 35% 44% 34% 40% 1 23% 25% 18% 23% 17% 2 11% 11%17% 9% 15% 3 6% 9% 4% 7% 9% 4 3% 6% 6% 6% 2% 5 7% 10% 7% 6% 6% 6 2% 2%2% 7% 5% 7 5% 3% 2% 2% 3% 8 1% 0% 1% 2% 2% 9 1% 0% 0% 1% 0% extremely 0%0% 1% 2% 0% strong

Example 12 Enhancement of Saltiness Using Trehalose

Initial Salt Brine Tests:

We also studied the effect of saltiness enhancement of Trehalose. In ourinitial studies, we used salt brine at 1.12% salt. The Trehalose levelswere varied as below:

We first wanted to find out what level of Trehalose has the maximumimpact on saltiness & then compare this data with different controls(only salt without Trehalose) to understand how much enhancement occursusing Trehalose. Trehalose % in Saltiness scale (1 - least finished saltblend salty & 9 - extremely solution salty) 0.0037 3 0.011 4 0.0168 50.0034 2 0.056 2 0.09 1 0.13 1Chicken Broth Test:

Methodology: Chicken Broth was made as mentioned above. Trehalose wasadded at different levels. The salt amount was adjusted for the additionof Trehalose so that same level (1.5% Salt) was added to all thesamples. 100% NaCl % Trehalose Salty Finished Product taste Bitter TasteOff Taste Overall Liking Salt 6 0 0 9 0.003 7 0 0 9 0.008 5 0 0 8 0.0156 0 0 9 0.0225 10 0 0 11 0.05 4 0 6 3 0.075 6 0 3 7 0.1 4 0 4 5 0.5 3 04 5 1.0 4 0 5 3 1.5 3 0 6 3 3.0 3 0 8 2 10.0 2 0 11 2

Evaluation: Four tasters tasted the samples & the chicken broth with0.0225% Trehalose had the best overall taste and also increased thesaltiness much more than any other levels without sacrificing any otherdesirable taste properties.

Determination of the Trehalose Enhancement of Saltiness:

Methodology: We took the best-case scenario of salt enhancement inChicken Broth (0.0225% of Trehalose) compared to different levels ofsalt controls. The salt level of chicken broth studied was 1.5% and thissalt level with Trehalose (0.0225%) was compared (using taste tests)against higher levels of salt without Trehalose to understand the levelof enhancement. The salt levels used were 1.8%, 1.9% and 2% salt.

Evaluation: Two tasters tasted the product and found that chicken brothwith 1.5% salt with Trehalose (0.0225%) tasted similar to 1.8% saltwithout any Trehalose.

The invention being thus described, it will be apparent to those skilledin the art that the same may be varied in many ways without departingfrom the spirit and scope of the invention. Such variations are includedwithin the scope of the invention to be claimed

1. A method for preparing a finished food product, comprising: adding anamount of sodium to a suitable food product; adding an amount ofpotassium to the suitable food product; adding an amount of trehalose tothe suitable food product, wherein the finished food product comprisesless than 1.5% trehalose by weight, and the finished food productcomprises less sodium than a control food product.
 2. A method accordingto claim 1, wherein the finished food product has a similar salty tasteas compared to the control food product.
 3. A method according to claim1, wherein the finished food product has a similar flavor as compared tothe control food product.
 4. A method according to claim 1, wherein thesuitable food product is chosen from liquids, food products having aliquid component, cheese spreads, and foods in which salt can betopically applied.
 5. A method according to claim 4, wherein thesuitable food product is a food in which salt can be topically appliedchosen from seasoned snacks.
 6. A method according to claim 5, whereinthe food product is chosen from potato chips.
 7. A method according toclaim 6, wherein the finished food product is a potato chip having up toabout 50% reduced sodium as compared to a control potato chip.
 8. Amethod according to claim 4, wherein the food product is a liquid chosenfrom soups.
 9. A method according to claim 8, wherein the soup is chosenfrom chicken soups.
 10. A method according to claim 4, wherein the foodproduct is a food product having a liquid component chosen frommarinated meats and pickles.
 11. A method according to claim 4, whereinthe food product is a processed cheddar cheese spread, and the amount ofsodium added produces a finished processed cheddar cheese spread with25% less sodium by weight than a typical processed cheddar cheesespread.
 12. A method according to claim 1, wherein the sodium isprovided by sodium chloride and the potassium is provided by potassiumchloride.
 13. A finished food product, comprising: sodium, potassium,and trehalose, wherein the finished food product comprises less than1.5% trehalose by weight and wherein the finished food product has: (i)a reduced sodium content as compared to a control food product, and (ii)a similar salty taste as compared to the control food product.
 14. Afinished food product according to claim 13, wherein the finished foodproduct is a reduced sodium processed cheese spread comprising 25% lesssodium than a control processed cheese spread.
 15. A finished foodproduct according to claim 14, wherein the reduced sodium processedcheese spread comprises sodium chloride at about 0.9% by weight,potassium chloride at about 0.5% by weight, and trehalose at about 0.6%by weight.
 16. A finished food product according to claim 13, whereinthe finished food product is a reduced sodium soup comprising up to 50%less sodium than a control soup.
 17. A finished food product accordingto claim 16, wherein the sodium is provided by sodium chloride, thepotassium is provided by potassium chloride, the ratio of sodiumchloride to potassium chloride in the finished food product is about 1:1and the amount of trehalose in the reduced sodium soup is less thanabout 0.06%.
 18. A finished food product according to claim 13, whereinthe finished food product is a reduced sodium potato chip comprising upto 50% less sodium than a control potato chip.
 19. A finished foodproduct according to claim 18, wherein the reduced sodium chip comprisesless than about 0.6% trehalose by weight.
 20. An ingredient system,comprising: trehalose and at least one of sodium chloride or potassiumchloride, wherein the ingredient system delivers no more than 1.5%trehalose by weight when added to a food product.
 21. An ingredientsystem according to claim 20, wherein the ingredient system, when addedto a food product to form a finished food product, forms a finished foodproduct having less sodium than a control food product while maintaininga similar salty taste as compared to the control product.
 22. A methodof making a finished food product, comprising: adding an amount oftrehalose to a suitable food product, wherein the finished food product:(a) comprises less than 1.5% by weight trehalose; (b) has less sodiumthan a control food product; and, (c) has a similar salty taste as thecontrol food product.
 23. A method according to claim 22, furthercomprising adding an amount of sodium, adding an amount of potassium, oradding combinations thereof.
 24. A method according to claim 23, whereinan amount of sodium is added, an amount of potassium is added, the totalamount of sodium and potassium added comprises from about 20% to about50% potassium by weight, and the sodium comprises sodium chloride andthe potassium comprises potassium chloride.
 25. A method according toclaim 24, wherein the trehalose, sodium, and potassium are added to thesuitable food product by adding an ingredient system comprisingtrehalose, sodium and potassium.